From Paolobertoncin's kitchen in Italy. 
Ragù or Rudinazzi Sauce
In Trieste, 'rudinazzi' refers to the rubble from a building renovation, and this once very humble sauce was made (in just one neighborhood) with pieces of meat, bones, and whatever was available or could be bought cheaply at the butcher. Use whatever you have and like. It’s similar to Neapolitan ragù.
Ragù or Rudinazzi Sauce
In Trieste, 'rudinazzi' refers to the rubble from a building renovation, and this once very humble sauce was made (in just one neighborhood) with pieces of meat, bones, and whatever was available or could be bought cheaply at the butcher. Use whatever you have and like. It’s similar to Neapolitan ragù.
Open in Cookpad AppSteps
- 1
Cut the meat into small pieces and remove the meat from the bones. In a large pot, sauté the garlic and onion in a small amount of lard.
- 2
Add the vegetable broth and the bones.
- 3
Separately, sear or grill the meat for a few minutes, then deglaze with white wine.
- 4
Add the tomato purée, then the meat. Cook over low heat for 2 hours, then let it rest and cook for 1 more hour the next day. Remove the bones and shred any remaining meat.
- 5
Serve the next day with potato gnocchi or pasta.
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